Dear Reader

May 08, 2015

I know what you’re thinking – what’s Devaki doing posting Osso Bucco which is clearly a ragu just when warm weather has descended upon us!

Crazy right? Now quite!

Osso Bucco isn’t your regular run of the mill, heavy ragu. For one, it’s made with veal shanks which is a lighter and more delicate meat that beef. The shanks are braised in chicken stock (since most of us don’t stock veal stock in the pantry & never beef) and white wine (not red). Osso bucco basically translates into a bone with a hole.

These 3 fundamental tweaks and what you have is a far more lighter and delicious braised meat. But we’re not done! The gremolata is what really takes it over the top. Remember when we made gremolata and served it over the beef short ribs over the winter?

Same thing – Gremolata is loads of fresh parsley and garlic all chopped up real fine with the last-minute and final addition of freshly zested lemon rind, toss it all together and serve on top of the Ragu.

Truly wonderful and just like that, in a jiffy you’ll be transported to Milan, the birth place of Osso Bucco and right in front of the grand Duomo, a seriously, over the top and finest example of Baroque architecture.

I kid you not, the Galleria Ristorante, in the ooh la la shopping plaza across the street, truly serves one of the finest, but this version right here comes in pretty darn close. Not being pompous, just honest!

You do however, really need to serve it with Risotto Milanese loaded with saffron or if you’ve in a hurry some excellent Italian pane bread….but don’t tell the peeps from Milan I said so!

May 06, 2014

Once in a while, its worth taking up your time for a few minutes on matters unrelated to food.

And I think this is very much one of those moments. For those of you who've been with me these long years on the blog, know that I have mirrored your frustration with not being able to incorporate a PRINT-FEATURE.

How exasperating that you've had to put up with wasting reams of paper. Well, no more!

Beginning this last post, i.e. May 2014, I found a way to insert some very sexy html code (don't you just love it when I talk dirty!) that will allow you to do wonders with each of the posts.

First off, you'll find the green print friendly buttonright after the introduction to the post and just before the recipe begins.

Once you click on the nifty little button, it will give you options to.....

DELETE paras you don't want

DELETE pics

PRINT & convert the recipe in PDF or EMAIL as well.

Ain't that just the groovy!

Now if only I had a couple of minions who could go back in time and insert the button on all past 400 posts, life would be oh so good!

As my wife celebrates the successful completion of a colorful year with Weave A Thousand Flavors, it is only befitting that I should be the one to toast a journey that has been eventful to say the least, and has yielded fond memories and flavors not only on the blog but in our lives as well.

I have been an active witness and participant in this adventure that Devaki chose to undertake. As the first year ends and a new year begins, I fondly recall some ground rules and golden moments that have formed a small yet invaluable part of this educational journey.

There are some things that simply come with the territory of being a food blogger’s better half (at least in this household)

- Count on eating your food cold. By the time it’s plated and staged, dinner is eaten lukewarm at best.

- The tripod is now our constant companion.

- A meal without a camera on the table is one that is a result of much debate, negotiation and reconciliation. In fact a dinner that is not being blogged for say, our anniversary, is itself a moment worth celebrating.

- Don’t be friends with people who don’t love food or who think that gourmet is Papa John’s delivery. (Note - If I can’t arrange that, then keep them safely tucked away from the wife)

- Expect to swerve through 5 lanes of heavy traffic at a moment's notice and have the wife jump out at the red light because she spotted a hole- in-the-wall place that sells homemade chorizo. Then wait patiently on the curb with the hazards on as she returns with a small paper bag, a twinkle in her eyes and a beaming smile on her face.

- Expect to drive 2 hours one way on a weeknight, after a 12 hour work day because, “Sweety don’t you just feel like French tonight?” And no it cannot be the one in this city.

And yet again, I have shared memorable moments filled with love, passion (ahem; for food & culture, that is) and unimaginable flavors in the kitchen, farmers markets, restaurants and in the lively company of colorful friends and relatives that inspired this website.

Every night at the dinner table (yes, we always eat together at the dinner table as a family), Devaki asks our older son, age 9, “Well? How is it?” With sparkling eyes and smacking lips, the response comes in as two- thumbs up!

As you can imagine, the kids are not silent customers in this effort; they have to pay their dues as critics for Mama Bear’s creative concoctions. At other times, he has also impressed us with more creative critiques – “Mom, I can feel the flavors melt in my mouth” or “Mmm, the fish is so moist and flavorful.”

The weekly (if not daily) question to me has been “Can you check the salt in this?” Most of the time, the response has been “I think it’s just right.” to which, the intuitive Mrs. Das’ response, more often than not, is “Uh-oh! In that case, I should have added more.”

And let’s not forget the visit to gourmet stores, where my knowledge (ahem) in the intricate art of world cuisine has often been tested with basic questions like “Do you think I should add the Australian Flake Salt or the Himalayan Pink Mineral Salt?” to which my reactions by reflex “Umm… the white one? To which my wife will quickly retort,”Never mind, I’ll take both and some fleur de sel, just in case”. Whew, saved by the bell!

Many of you I feel like I already know, as Devaki often reads me your comments and emails or your posts. As I walk through the door in the evenings, I am invariably greeted by "you must come and see what Joumana or Steve or PT or…….. said”.

The year of the tiger has been ferocious for a lot of us and we hope the year of the rabbit will be placid.

March 16, 2010

For me as for endless others, St. Patrick's day I'm sure will forever be synonymous with long pub crawls especially during our good old student days. That and the endless flow of good stout!

Now here is a stout fact that was drilled into me by my fellow foreign students from Ireland at the housing college in Sydney who knowing I was a 'green' (no pun intended) beer drinker in those days insisted that I must be tutored in the art of pouring a stout, the correct way lest I embarrass them in a good ole' Irish pub!

The true & tested method followed at the local breweries is that
they pour the stout about 3/4 of the glass, wait
about three minutes, then fill the rest. The cloverleaf pattern
is done during the second half of the pour. The server guides the glass
around in a pattern while pouring the beer to make the
cloverleaf pattern.

And that my friends is the proper way to pour a
stout!

Seems like everyday with this blog, Mum & Dad learn something new about their daughter & here they thought, all I did in Sydney was get an education..smiles...

Not to take away from the beer guzzling now but historically speaking, St Patrick's Day (colloquially St. Paddy's Day) is an
annual feast day that celebrates Saint Patrick (circa AD 385–461), the most commonly recognized of
the patron saints of Ireland.

It is generally celebrated on 17
March which this week falls on Wednesday.

We are all familiar with the street parades, family picnics, green
t-shirts, Irish dancing, music and pints & pints of Guinness that signify St
Patrick’s Day – but what do we know of St. Patrick himself?

St.
Patrickwasn’t born Irish but he has
become an integral part of the Irish heritage. His services across
Ireland in the 5th century are said to have brought religion to the
country. Legend also has it that St. Patrick used a shamrock (3-leaf clover) in his
preaching to explain the Holy Trinity and that he was responsible for
banishing all the snakes from Ireland. Cool eh?

Here in the US, Saint Patrick's Day is widely celebrated by Irish
and non-Irish alike (especially by those who love their beer, I might add) It's the day to wear
green & those who are caught
not wearing green are pinched, usually affectionately.

New York not surprisingly was the first city to take out the largest ever
St Patrick' s Day parade. Held since 1762, the parade draws more than 1 million spectators each year.

Chicago
has also developed a unique tradition of coloring the river water green.
It started in 1962 when 100 pounds of green vegetable dye were added
to its river, enough to keep it green for a week. The tradition has
continued till date. Now, 40 pounds of a green food coloring keep the
river green for only a few hours.

One of my absolute favorite cities in the US is Savannah, Georgia, which dyes its downtown
city fountains green with the second largest St. Paddy's Day celebrations in the US. Over 750,000 people attend the parade and festivities all throughout the city. And guess what is the color of the beer that flows? Green of course!

So let's get into the
spirit with traditional Irish foods this coming week

~

Stobhach Gaelach, Old Irish Stew, Modern Makeover

Traditional Irish Soda Bread

Farmhouse Apple & Barley Parfaits

~

!Happy St Patrick's Day!

Please enjoy these fun pics from the parade held in Chicago over the weekend, courtesy of the Chicago Tribune.

An Irish leprechaun walks towards the crowd during
the parade on Columbus Drive in downtown Chicago.

The Shannon Rovers Irish Pipe Band lead the parade down Columbus Drive in downtown Chicago.

The Shannon Rovers Irish Pipe Band.

A border collie mix suffers
through a leprechaun hat and orange braids at the the northwest side of
Chicago's

And please don't end up like the 60 overzealous drunk people who got arrested this weekend at the parade in Chicago. That's Right! See you tomorrow in the kitchen for more food & fun!

March 12, 2010

Which is why I have been putting off writing it for an awfully long time till I've been driven to distraction by its thought and finally, it must be done. Because in my mind, unless I can properly introduce the foods of India to you, I cannot begin to share the wealth of traditional family recipes.

I'm a purist when it comes to food. I worship the concept of 'authentic' as the
benchmark of what is good especially when dealing with ethnic cuisines. If it's being done successfully for over 3000 years years then I think it deserves that we sit up & listen!

I have no doubt that some of what I say here will have of you in an uproar. It can't be helped.

What I hope is that you will view this incredibly vast, almost unfathomable cuisine in a new light. And if the next time you go to a restaurant or decide to cook it at home, I hope that what you've read here will give you a moment of pause and enable you to make much more informed choices.

So here goes -

1) There is no such thing as 'Curry'

I have been wanting to scream this from the roof tops for decades - there is no such thing as curry! We Indians do not make curry!! There are thousands of gravies or 'kari' but no curries.

The
term kari comes from 15th century Tamil literature that refers to
'kari' which means sauce or gravy. Case & point - Gravies, Yes!
Curries, No!

2) If you use Curry powder in 'kari's you're doing it all
wrong!

Curry powder is rarely found in Indian kitchens.
And if it is, its for use in western cooking & the occasional mulligatawny
soup!

Indian cooking uses a blend of spices & herbs & is
all about balance & proportions. Each recipe uses a different
combination of spices & herbs, unique to each dish from each region
& each state. So the use of 'curry powder' is actually very
un-Indian & actually mute since the spice blends are made
specifically for each dish.

3) There is no such thing as 'Indian' food.

India is a country of 28 states and 18 official languages (not including dialects). Each of these states are poles apart in culinary styles, languages and customs. It is impossible to bunch the varied foods of all these states under an umbrella term of 'Indian' food.

To give you an idea - my mother is Gujarati, from Kutch in the state of Gujarat. My father is a north Indian, Punjabi-Pathan. My husband is a Bengali from West Bengal.

If our grandparents were all put together in one room, and they all spoke in their mother tongues, no one would know what the other was saying! Completely different languages & also completely different foods. True story! (which is why we speak in the national language when we're together - Hindi not Hindu which is the religion!)

4) Cook & order the foods of India by its regions & don't combine foods from different regions

Each regions has distinct ingredients & cooking styles varied by geographical location & prevalent climatic conditions. So for an
authentic experience & true appreciation of the food, order & cook dishes from one region only & do not combine with foods from different regions.

I am 'guilty as charged' for what I'm about to do. For ease of explaining, I am going to club foods of many Indian States together & so define a 'region' by isolating the connecting thread. I am also only touching on some of the most popular Indian foods known & not going into the nuances in each State & their respective styles.

For example, I am not going to go into great depth of the cooking styles from the various pockets of Rajasthan - Marwar & Jodhpur nor am I separating South Indian foods into Kerela, Andhra, Tulu, Coorg etc

Characteristics - This cuisine is perhaps the most popular & widely served in restaurants. It is characterized by meats & vegetables cooked in the tandoor (coal fired barbecue), use of cream in dals & yogurt in marinades.

Eat with - The grain of North India is wheat not rice. Therefore unleavened breads rule - naan, tandoori roti, rotis or chapaatis are
traditionally eaten with foods of this region. In Avadh parathhas are prevalent . So it goes without saying, when ordering a tandoori, main dish or vegetable, please eat it with one of the North Indian breads & not rice.

Yet, rice is served with these dishes at most 'Indian' restaurants (much to my chagrin) but now you know better!

Biryanis & pilafs - The only exception to this is when ordering Biryanis - The true embodiment of Mughlai cooking & Dum Pukth method - foods are cooked in their own juices & steam. Here, meat & rice is cooked together in layers, sealed & steamed. When ordering a Biryani, especially if it's the authentic Biryani eat with only a tandoori kabab on the side. It's a one dish meal & should not follow large dishes of meat & vegetables.

Popular desserts - Phirni, Rabarhi, gulab jamun, kheer & sheera

6)Food from Western India - Goan & Parsi dishes

Goan - For a state so small the cuisine is anything but!

Characteristics - The flavors in this cuisine are characterized by hot, sweet, spicy & tangy all at once.

The food is heavily influenced by Portuguese food due to the 16th century invasion. The gravies are chilly-hot, spices ground with vinegar & coconut based - ground coconut & coconut milk.

Forget about eating your vindaloos, xacuti & sorpotel with anything but rice. And if you see a fat lady on the next table glaring at you as you order your vindaloo with tandoori chicken & naan - yeah, that's me! Also eaten are fist sized loaves of bread called 'paos'.

Popular
desserts - Bebinca & 3-in-1 custard

Parsi - This food is the hallmark India's largest Zoroastrian community - ancient Persians. The influence of Arabic led
to a drop in the 'p' sound in the Persian language, changing "Parsi" to
"Farsi" (the name by which the language is now known).

Examples of this cuisine - The Parsi 'National' dish is 'Dhansakh' - eaten on Sundays & at all weddings - caramelized onions & brown rice served with a mix of dals & vegetables served with small balls of lamb & mint kevavs (kababs), deep fried to a dark brown. Also enjoyed are patias & 'per eeda' dishes which roughly translates into 'topped with egg'as many vegetables & served topped with poached eggs sort of like a spicier Benedict! Also weekend breakfasts brings a feast of spicy scrambled eggs called 'Akoori' with bread & butter.

Characteristics - In Parsi cuisine, there is an influence of European foods with broths & white sauces but also the use of sweet & tangy with jaggery & lemon. Parsi
dishes are served with rice or western style breads & not North
Indian style breads etc

Once again, Dhansakh is a one-dish-meal & eaten on weekends because the only place you're going after eating this meal is to bed for a long zzzz.....

Popular
desserts - Maavaa nu boi, ravo, sev

7) Foods from Rajasthan & Gujarat - Welcome to the land of temples & Jainism.

Rajasthani - Home is the Thar or the Great Indian Desert. Kitchens flourish in this Land of Princes. On one side of the spectrum, the love for shikaar (a good hunt) is a particular favorite with royalty and in the world of fine cuisines, game hunting & game preparation is an art form.

Wild boar, peacock, quail and venison are found all across the desert creating a culinary art form that is unimaginable; for example Sule - a Rajasthani kabab is cooked 11 different ways!

On the other side of the spectrum is the equally grand all vegetarian food of Marwar or Jodhpur with the exception of a few dishes such as choorma & daal baati, kachoris & gatte that cannot be replicated out of state due to lack of specific ingredients & wild dried berries.

You will
rarely find this cuisine served in Indian restaurants unless it is a
specialty Rajasthani restaurant.

Popular
desserts - Jodhpuri Moong Dal Halwa, sohan halwa, maalpua

Gujarati - Here is a populace that has been mainly vegetarian for over 3000 years for religious reasons. Again, not going into details such as surati, kathiawadi styles of cooking, salient features are -

Characteristics - The unique feature of this cuisine is the typical mix of whole spices during the tempering process - hot oil is seasoned with mustard seeds & then other whole spices are added. Dried cumin-coriander powder is extensively used as a seasoning.

Examples
of this cuisine - The hallmark of this cuisine is 'Oondhia' a
vegetables with over 8 varieties of vegetables & chick-pea
fenugreek dumplings. Also famous for dishes such as patra, khaandavi
& thheplas.

You will rarely find this cuisine served in Indian restaurants unless it is a specialty Gujarati restaurant.

This cuisine is perhaps
the most popular & widely served in restaurants, unfortunately, right there along with North Indian foods. They couldn't
be more polar opposites!

Characteristics
- Foods from this region are largely vegetarian since the southern states compared to the Northern states have been largely untouched by foreign invaders.Dals
(legumes) & rice remain the soul of this region. Also
characteristic is the heavy use of 'kari' leaves (kadi patta), tamarind & coconut in its grated
& milk form.

Examples of this cuisine - The foods of this regions is characterized
by dishes cooked on the griddle such as dosas, coconut chutneys, thin broth like legumes such as rasam & sambar . Depending on the state it also serves an array of meat & seafood dishes - crab, fish & prawns in a rich, spicy coconut gravy.

Eat with - The grain of South India is rice not wheat. This region is rich with paddy fields so rice remains a staple through & through.

Popular
desserts - Paruppu Payasam, Paal poli

9)
Foods from West Bengal & Bangladesh

Before some folks get their knickers in a twist, I am aware that Bangladesh is no longer a part of India. However, since so many of Bengali ancestors hail from Bangladesh the influences cannot be discounted.

Characteristics - Fish & rice are at the heart of this cuisine! Also noteworthy are the rich golden mustard fields & mustard oil is used extensively in the cuisine setting apart from all others.

Also unique to this cuisine is the use of panch phhoron - a combination of 5 whole spices (cumin, onion seeds, fennel, mustard & fenugreek seeds) that are used to temper hot oil & almost always used in vegetables preparations.

Eat with -
The grain of East India is rice not wheat. However, if wheat is to be eaten it is in the form of rotis & chapattis & sometimes thin parathas which are distinctly different to its thicker North Indian brother.

10) In the world of Real'Chai' or 'Asli Chai', there is no such thing as American'Chai' , Chai lattes & Chai Soy whats-its...

And yes you may love all of these profusely and be devout followers of the 'chai' cult but to profess these commercial concoctions as the real deal would tantamount to professing Velveeta as a 24 month aged cheddar! So please, learn the difference!

The first time I came across 'Chai' here in the US was at a gourmet herb shop in Lititz, Pennsylvania. Out of curiosity, we bought the 'Chai blend' & when we returned home after our romantic weekend we brewed it. One sip & we promptly spat it out! Over numerous ensuing encounters with the westernized & glorified Chai at the neighborhood coffee shops and chain stores, our fears were confirmed - they have no idea what real Chai is!

Recently when I was with friends in a boutique coffee house, one of them saw me smirk at the 'chai' listed on the menu & I said, you know this is not the real 'chai' right? And she said, well, it's American Chai - I looked at her said, "You've got to know there's no such thing!"

Over the years, when friends have come over I always make chai & they say that once they've had our homemade chai they can never again go order it at the 'big name coffee house'. Well, because in the 'chai' we make everyday, fresh herbs & spices are brewed together and the flavors are rich & strong. The confused chai blends served commercially simply don't come close!

Chai is traditional brewed Indian tea that has been served in India for centuries. The recipe for 'chai masala' is unique to Indian families especially Gujarati families and a well guarded secret. I use my grandmother's recipe that has been passed down for generations.

Moreover, chai masala is used mainly in the winter because the spices used have natural defensive properties against colds & sniffles. I hope you'll join me when we do a feature on the true authentic 'Chai' or as in hindi, asli chai!

11) Traditional
Foods from India are rooted in Ayurveda

The truth is, the
use of spices in foods of India are steeped in the 5000 year old
knowledge of Ayurveda (ayur = life, veda = knowledge)
Recipes are passed down from generation to generation not through books
& written records - but through practice.

Though the
knowledge of its medicinal properties of the herbs & spices have
been lost to most of us, with flavor & palette taking the forefront,
the fact remains that locked in traditional recipes are age old secrets of
the benefits of herbs & spices.

Here are naming a few -

Cumin
seeds - It is a wonderful, aromatic & pungent spice. It promotes
digestion & is known to relieve upset stomachs.

Cardamom - It has wonderful
sweet & pungent flavors & is believed to promote digestion. It is good for the heart, and
as an added benefit is used as a natural breath freshener.

Cinnamon -Its flavors are bitter, sweet and pungent all at
the same time. It relieves thirst and is also believed to aid against cholesterol.

Turmeric
powder- It's properties as an antiseptic is well known for thousands of years. It is also believed to aid against diabetes & promotes good digestion.

Dried Ginger - It is pungent, spicy & strong flavored. It is very effective against colds & flu symptoms. It also promotes good digestion, and
is thought to be a detoxifying agent.

12) It's
all in 'the hand' so choose the right cook & restaurant

Now that you are well armed with all this knowledge, when choosing a
restaurant, remember that chances are a North Indian chef will be best
at his dishes while a South Indian Chef will be nearly unbeatable in his
rendition of a perfect Dosa!

As a customer, ask
the owner of restaurant what type of food his restaurant specializes in.
I know you think I've gone off the deep end but we do this as a matter
of course before determining what to order. And as a rule, Mr. Hubby
& I never order North Indian dishes at a South Indian restaurant
& vice versa!

Also if
the food is doused in so much chilly that your tongue has gone numb
& your taste buds have been incinerated, chances are that was intentional! That way you can't taste how bad the food truly is...smiles....

I hope that you'll join me as we embark on a journey into true authentic foods from India. You will notice that the foods from India on the blog are separated & categorized by region so this should make menu choices & planning easier.

As we go along, I will also be writing in detail on preparing homemade roasted spices , homemade ghee & other such pillars of the home kitchen which is the secret to preparing authentic foods successfully.

I hope that you found this article informative & insightful and as always I welcome your
thoughts.

Please continue to join me in the kitchen & stay for the friendship
& the food!

Dhanyavaad,

Devaki

With special thanks -

To J. Inder (Jiggs) Kalra,
renowned food historian of India and true connoisseur of great food. I
have learned so much reading his works over the years and much of my
historical knowledge on food has come from little golden nuggets of
information that I have stored in my mind over the years.

I also
rely heavily on the umpteen number of days spent in debates and
conversations with my parents & grandparents over cups & cups of
'chai' on hot Mumbai afternoons. Alive in those moments,
traditions & cultural values were imbibed & digested with as
much flourish as the chai & samosas.

To Mum
& Dad for always reading & critiquing my work in such depth so
its forever true & honest.

February 22, 2010

What a lovely surprise it was to open up the blog Saturday morning and waiting there for me was a comment from The Kitchen Masochist, a fellow blogger letting me know that she is awarding me the 'Honest Scrap' badge/award. Its always so nice to receive any kind of recognition from ones peers. So in keeping with the 'claim' requirements there are things I must do. These are as as follows -

1) I must brag about it

2) I must place the badge/award on the blog.

3) I must link the badge to the award giver which in this case is 'The Kitchen Masochist'

4) I must share 10 honest things about myself that are relatively unknown to most.

5) I must pass the torch along to 3 other equally enthusiastic food bloggers.

In response to these requirements, I have been like a cow who has been regurgitating its food for the past 2 days and promptly set out to do absolutely nothing about it and here's why -

1) I am somewhat technologically handicapped! I realized I have no idea how to place this badge in my sidebar nor do I have any idea how to link it to my award giver's website. How embarrassing!

Since I've already shared the first honest thing about me now, might as well keep going...

2) I'm a born snoot - don't get me wrong, I'm a friendly person but there are things I distinctly go for and things I don't.

I remember I must have been about 9 years old and I was traveling as an unaccompanied minor from Bombay to Los Angeles. At a stop over in Frankfurt, the flight attendant in charge of me asked if I wanted to sit with that family over there, pointing in their general direction -

When I followed her gaze, I saw a large family sitting with velvet blankets at their feet, suitcases all tied with rope opening tiffins and lunch boxes full of smelly food passing them around.

I promptly looked at her and said - "Put me anywhere but there!" There you have it - a born snoot!

3) I am quite adventurous when it comes to food but I draw the line at eating animal genitalia no matter how much of a delicacy!

This was much to the chagrin of a Indonesian Official who had specially arranged lunch for our group of Urban Designers in Jakarta while we were working with them on a urban rehabilitation project.

Come to think of it, I also stay away from foods that have the term 'organ' in their description such as Pig Organ Soup - for those of you who have spent some time around Singapore, you'll know exactly what I'm talking about.

4) My dislike for bad food & bad service is exceeded only by my dislike of ill behaved children who run around willy-nilly in restaurants while their parents sit on their butts thinking its a barrel of laughs.

At this point, my face gets the distinct look of someone who's just bitten into a lemon!

5) I love bread. I could eat it for breakfast, lunch, dinner, snacks & all other meals that have no names. I could eat it till Mr. Hubby would have to take down the front door just so I can get through!

It is probably the only food that I look at longingly through my weight-loss journey & its enough to make me weep.

6) My kitchen is the size of a postage stamp & I am not one for unnecessary gadgets. In fact I can probably earn the 'Ugly Pot Award' in most continents. My pots have the look of battered wives or at least having seen some action in their lives.

The truth is, I should probably be embarrassed but I'm actually quite proud of this fact. Back when I worked in construction, before hiring a contractor, we'd check out his tool belt. If his tools were all bright & shiny we'd know not to hire him. Shouldn't the same be said about cooks & their pots?

7) I cringe when people call me a Chef (because I'm not). I think of myself as a food enthusiast & British Chef, Keith Floyd's description suits me best - I'm a Gastronaut!

8) If you ask my opinion, expect the truth! If you can't handle it, please don't ask me. I'm absolutely OK with people not agreeing with me but I do reserve the right to speak the truth, the way I see it, especially with my closest friends.

Needless to say, those I count among them are few & far between!

9) I am an only child. I believe I have the combination of my father's scholarly gravitas & my mother's free spirit. Thank Goodness! There is no doubt is my mind that I would not be where I am today if it weren't for the absolute support & unconditional love of my parents.

10) I am a mother, wife, cook, architect & urban designer, fiercely loyal & an imperfect soul. Everyday I give thanks for my husband, children & few dearest friends who put up with me in spite of it all & more often than not, are beacons of light showing me the way.

So there you have it - I must now pass on the torch to the next 3 food enthusiastic bloggers -

1) oui, chef - Steven Dunn - For his amazing project of teaching his kids to cook and encouraging others to do the same. I am also quite envious because during his 2 year hiatus, he actually did what I dream of - earning “Le Grande Diplome” from Le Cordon Bleu & other schools.

2)BBQing Tips From Deep In The Heart Of Oregon!- Thom Richards - For being a BBQ 'guru' with a wealth of knowledge on BBQuing recipes as well as BBQ's in general. Also for living by his motto - Retired but not dead, not even thinking about it!

3) What We Chow - Tara DeWitt Coomans - For her use of the word 'meh' & being one of the most refreshing, non-snobby food bloggers around. What a hoot!

February 15, 2010

Thanks to Presidents Day, many US schools are closed, so we did what most people who like food and the company good friends would do, we went to a potluck and I made my very special Southwestern Chili with Honey Corn bread muffins. Wait till you try both of these - they are super yummy. Anyway, I'm off tangent again so back to the party.

Our friend Lena was kind enough to host this party and we met some delightful people but none more so than a spunky 77 year old lady called Lu and the story she dished was even more spicy than my Chili so I am compelled to share. Warning - Please keep younglings, easily offended adults, religious fanatics, people in chastity belts & blushing virgins at bay!

So she begins by saying that she is a night owl and was up in the wee hours of the morning one night. Her favorite movie is The Devil wears Prada so she decides to make herself a warm cup of chai and settle down to watch this movie. She purchases the movie she reads as The Devil wears Prada on her cable Pay-per-view & sits back. Of course she expects to see the delightful Anne Hathaway strutting her stuff in New York city.

Instead what comes on is a group of voluptuous nude women doing the 'nasty'. Now mind you - this is a 77 year old Grandma - and she immediately goes back to the guide list to see what she had purchased and reads this - The Devil wears Nada!

Poor woman, where's the Devil wearing Prada? Instead she gets the Devil wearing Nada! Anyway I laughed all the way home & I hope you found this as funny as I did!

Anyway, on that improper, slightly risque note lets talk food!

Since we started this week with Asian foods, I am compelled to stay the course. So this week please expect Asian & Asian inspired foods.

However , I am kicking this week off with my favorite Cherry Raisin Cake that has absolutely Nada (heh heh) to do with Asian foods but more because I would love to sink my teeth into this delight and since I am a 'fat girl in a fat body' as opposed to a 'fat girl in a skinny body', you'll just have to fix this & think of me as you eat it on my behalf!

February 10, 2010

To open the blog and sitting there is a comment by Richard Grausman - the Richard Grausman, the author of "At Home with the French Classics", Le Cordon Bleu’s first, exclusive representative & ambassador to the United States, a man I have admired for decades visited my blog, took the time to read the post on Boeuf Bourguignon & said these words -

What a pleasure to hear your comments about my book and recipes. I
think you will find my Coq au Vin just as good as the Boeuf
Bourguignon. With the speed of cooking today it is rare to find cooks
with the time to make a great ragout. I am glad you still have it. The
results as you show are well worth the effort!! Brava!!

Richard Grausman

www.ccapinc.org

I am humbled, grateful & thankful. This is a moment that I will hold very close to my heart. I also think that it will be some time before my heart stops hammering loudly in my chest :-)

January 30, 2010

The general rule of thumb among us human folk is this - If you hear voices in your head, it's not a good thing - except if you are a blogga!

It seems to me that in my world, it goes with the territory because if you could look into my brain right this minute, it would be to the endless drone of my voice narrating a monologue of all things food!

Therefore two things come to light - It's a good thing that the voice I hear is my own & secondly, it's a good thing I like the sound of my voice. It is also a good thing that I do not suffer from insomnia or else I would never get any rest.

Now for the part I'm really tickled about - the foods coming up next week are some of my all time favorites! Woo hoo!

For those of us residing in Northern USA, to the south of us (yup, I mean South America) a country is about to break into song, dance - and gluttony! Its February ya'all! - which means its Carnaval time in Brazil.

Considering that the national dish isfeijoada
, a thick stew of black beans and pieces of pork and other meats please count of some serious Brazilian inspired fare next week.

Just to give you a taste of things to come, I am working on a special pork tenderloin that is going to be marinated in an herb infused bath for 72 hours! How cool is that?

Also, I'm completely jazzed about the mouthwatering brioche post for the weekend.

As a reminder, I am here for
questions so if you need something answered quickly (say as you are
stirring the pot) please use the comment link on the blog v/s using the
email me link.

Once again, join me in the kitchen & stay for the friendship & the food!

January 23, 2010

I celebrated my birthday this week and I think for most of us not in our teens or early twenties it tends to be a time for introspection, often uninvited & arriving at the most startling of moments.

Mine occurred rather unexpectedly one evening & let me tell you, this little piggy had an attitude adjustment! And a lot of it had to do with this blog.

It's been a lot like a two-sided coin; I LOVE the cooking & the writing and having the conversations as I'm doing both. I seem to cook all the time and then I dream about it all night! So that part's great.

The part that has reared its ugly head is the one I have no control over; but like so many aspects of modernity, it's geared to give one a false sense of power & control. While I'm in the spotlight on stage giving this monologue, backstage is a flurry of activity & it's all about numbers - of clicks & how many people visit & view pages and to me it's all of this rubbish that has absolutely nothing to do with joy of cooking & the love that pours into a meal & it is completely draining!

My dearest friend in Sydney, who happens to have the business acumen like an arrow, once said to me "When you feel on unsteady ground in your personal life or in business, reflect back to the beginning & remind yourself why you decided to do something; because therein lies the answer"

And so I did & I realized that I had decided to write this blog in all its delicious details because I wanted to inspire at least ONE person to roast a chicken brilliantly, and to feel empowered about baking a tart they would have never touched with a 10-foot pole and feel like someone is holding their hand the entire way through a recipe.

Those were my reasons - it had never anything to do with the numbers & the clicks and thinking about the things I cannot control no matter what the 'tech-ey networking gurus' want us to believe!

So no more counting for me - no counting days & weeks & clicks & all of that.

I want to do more of this -

And I want them to do more of that -

And I want to be blessed with more of this -

And be grateful for the wonderful people out there who read this blog & take the time to write encouraging things like this -

"I love your blog. It's well written and beautiful" - Theresa

It's about gathering & the joy of cooking!

And speaking of food, we haven't done any seafood! What's life without good seafood? We must absolutely remedy that at once!

And I haven't forgotten that I must come up with some creative recipes for that brioche dough in the refrigerator.

So there you have it, this coming week the only thing I'll be counting is on you being here & you can count on more yummy food posts coming your way!

Please join me in the kitchen again & stay for the friendship & the food!

January 16, 2010

Writing a food blog is a lot like sitting on stage in a dark auditorium with a spotlight on you. All you can see in front of you is pitch black and you have no idea if there's anyone in the audience at all - anyone who hears you as you give this monologue that you pretend is part of a conversation!

Then out of the blue, you hear a shout via a comment to a post and you realize that there is someone out there in the darkness and it is exhilarating. So Thank you to all who took the time to comment and share your thoughts and insights this week. Please keep it coming and if you ever think I don't want to hear....please think of me on that dark stage!...smiles....

Now onto some tedious techy matters. I've learnt some things (as we have all) about the world of technology - its imperfect and its a lot like pulling teeth. But I'd like to address some concerns that have cropped up this week -

1) Follow me - is a 2 step process - you first have to register using the link on the right sidebar & then click on the green button that appears at the same spot on my web page (which will pop-up). If you don't click on the green button, the process is incomplete.

2) When you post comments, there is a delay between you posting & it appearing on the blog. So no worries - as long as you hit the submit button we're fine.

3) How do you get email updates when I post something new? I have added a 'subscribe - enter email address link' by feedburner on the right hand sidebar. Please add your information there if you'd like to receive an email every time I post something new.

Now its definitely time for some food talk - this week's going to be all about the Classics - whether its salads or some heart warming soups!

I'm having fun exploring the use of roasted chiles (which is nothing like the mouth-on-fire Thai chillies) but the more flavorful large ones that impart a smokey flavor to the dish.

Now I don't want to give anything away but hint hint... leeks are in season now and have made their first appearance.

Thanks for joining me in the kitchen this week. Please stay for the friendship and the food!

January 15, 2010

I am sure that a moment arrives in the life of a blog & the blogger when you find it is no longer necessary to count the days - I suspect it is one of those things that just occurs gradually, fading away into the distance.

Obviously, we're not there yet! So for now - Yea! We're 2 weeks old!

The devastation, anguish & despair in Haiti is overwhelming to watch on the news channels. My heart goes out in face of such human suffering. It is also during these moments that humanity proves its humanity - the efforts of so many individuals and organizations on the ground that have banded together to help the millions of men, women and children in need. It
makes the little vexations in our lives seem so insignificant in
comparison. So we do what little we can - share our thoughts, pray
and make a contribution to help.

And we turn to the things that comfort us most - for me, its my family, cooking, writing & the occasional sparring with Mr. Hubby. I think he'll agree I have been rather cantankerous this week. (I know Mother is going to be calling right about now)

By the way, did you notice that we haven't done a meat this week? - No meat makes for a very irate me!

Aren't the apples looking delicious at the farmers market today? And, isn't this a fabulous pic?

I am getting better with my little Olympus but I so need to hide it from Mr. Hubby because he is going to blow a fuse when he sees these grease stains on it. But seriously, how am I expected to cook and shoot all at the same time and keep this camera spotless?

So there you have it - this week count on some meat & something sweet (that rhymed!)

Once again, thank you for thinking of me on that dark stage and leaving those wonderful comments.